Moroccan Roast Vegetables with Lemon Pepper & Mint Dressing

bowl Serves 4


  • 2 red capsicums, deseeded and cut into wedges
  • 500 g pumpkin, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 1 eggplant, cut into chunks
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Select Moroccan Seasoning
  • 2 courgettes, thinly sliced lengthwise
  • 1 bunch asparagus, ends trimmed
  • Lemon Pepper & Mint Dressing
  • 1 cup Greek yoghurt
  • 1 tsp dried mint
  • 1 tsp honey
  • 1 tsp lemon & pepper seasoning
  • 2 tsp lemon juice
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  • Preheat the oven to 200ºC.

  • To prepare the dressing, combine the yoghurt, mint, lemon & pepper seasoning, honey and lemon juice in a bowl and set aside.

  • Place the capsicums, pumpkin, onion and eggplant in a roasting dish. Drizzle with the oil and sprinkle with the moroccan seasoning. Roast in the oven for 15 minutes.

  • Add the courgette slices and asparagus and cook for a further 15 minutes, or until the vegetables are tender and golden brown.

  • Drizzle over the dressing and serve warm or as a salad

By Food Magazine

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